The corn and sausage casserole prepared with small sausages and eggs along with cream styled corn. Flavored with mushroom soup and seasoned with pepper, the corn and sausage casserole is baked with buttered crumbs on top.
1 Large, beaten
Canned cream style corn
20 Ounce (One Can)
Canned mushroom soup
1 Can (10 oz)
Buttered bread crumbs
Beat egg until light with salt and pepper.
Add corn and soup and turn into a greased casserole.
Top with buttered crumbs.
Bake for 30 minutes at 350 F.
Cook sausages thoroughly and arrange on top of casserole like wagon spokes.